Cloudy February also brings the sunny colors and flavors of southern citrus crops. Heinen's stores will continue their Zest Fest this weekend, 11 a.m.-3 p.m. Saturday Feb. 24 and Sunday Feb. 25. Most stores will offer tastings of unusual varieties, fresh juices and recipes such as this Triple Citrus Tart with Chocolate Crust and Fresh Berries. Find more information and recipes here.

Triple Citrus Tart with Chocolate Crust and Berries8-12 servings

Crust:

42 chocolate wafers (Nabisco Famous preferred)

1/4 cup sugar

1/2 cup unsalted butter, melted

Curd:

2 lemons, use zest and juice

2 blood oranges, use zest and juice

1 lime, use zest and juice

3/4 cup sugar

6 tablespoons unsalted butter

Pinch of kosher salt

3 large eggs, plus 3 egg yolks

Glaze:

1/4 cup strained apricot jam

1 tablespoon corn syrup

1 1/2 cups blackberries

1 1/2 cups raspberries

Cook's notes: The zest is the colored, outside part of the peel. You can use a vegetable peeler to get it off, a hand-held zester which has a row of small cutting holes, or a hand-held grater or microplane, which grates it off. Don't use the white part, which is bitter.

Preliminaries: Heat oven to 350 degrees.

Make crust: Combine the chocolate wafers and sugar in the bowl of a food processor and process until finely ground. Pour in the melted butter and process until well mixed and crumbly. Dump the crumbs into a 9-inch springform pan and, using the bottom of a glass or measuring cup, press the crumbs on the bottom and 1 inch up the sides of the pan. Bake about 15 minutes, or until fragrant and firm. Let cool completely on a wire rack.

Make curd: Zest the lemons, blood oranges, and lime; set zest aside. Squeeze the citrus juice (you should have about 1 cup) and combine it with the sugar, butter, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring occasionally.

Meanwhile, whisk the eggs and egg yolks in a medium heatproof bowl until combined. While whisking rapidly, pour the hot citrus-sugar mixture slowly into the eggs.

Return the egg mixture to the saucepan and cook over medium heat, stirring constantly with a heat-proof spatula, until lightly thickened, 2-3 minutes (do not boil or the eggs will curdle). The curd should coat the back of the spatula. It will thicken further as it cools.

Immediately transfer the citrus curd to a clean heatproof bowl (otherwise it will continue to cook in the hot pan and could scramble) and stir in the zests. Continue stirring for 1 minute to stop the cooking and then let continue to cool at room temperature for 30 minutes.

Pour the curd into the cooled shell. Refrigerate the tart, covered, for at least 2 hours, or up to 24 hours, to set.

Make glaze: Combine the jam and corn syrup in a small saucepan over medium heat and heat, stirring, until thinned and warm, about 1 minute.

Decorate: Garnish the top of the tart with a circle of blackberries around the edge and fill in with the raspberries. Brush the warm (not hot) glaze over the berries to give them shine. Refrigerate for up to 8 hours before serving. (Tart will still be good the next day, but the berries will begin to soften.)